Chettinadu Prawns ( With Okra )
1 Kg Prawns ( Medium sized , cleaned and tails removed )
20-30 Small Okras ( Ends Trimmed ).
Marinade the prawns in 1 teaspoon each of ginger and garlic paste and some oil for about 30 minutes.
While prawns are marinating saute the okra in a dash of oil for about 5 minutes till they are almost done , set aside to use at the end .
10 Shallots ( or 2 regular oinions )
1 Tablespoon Ginger Paste.
1 tablespoon Garlic Paste .
3-5 Dried Red Chillies ( Roasted )
1 Teaspoon Crushed Black pepper.
1/2 Teaspoon Fennel Seeds.
10 Curry Leaves ( Lightly roasted )
Grind the above to a paste
You will also need:
10-15 Teaspoon Whole Black Peppercorn
Fistful Of Curry Leaves.
1 Mug Coconut Milk .
2 Tablespoons Tamarind pulp
Red Chili Powder ( To taste )
Gingerly Oil ( Sesame oil )
In a small amount of oil splutter the peppercorn and curry leaves then add the paste which you should cook over low heat , cook covered until the oil separates . Add a dash of water if needed . Now increase the heat to very high and cook the prawns for 5- minutes in the masaala , lower the heat , add the tamarind and coconut paste . Simmer a minute or two to blend flavors and adjust as needed . At the end add the Okra !
Aromatic , delectable and super fast to cook !